Moroccan Style Falafel Bulgur Salad
with Chickpeas and Lemon Coconut Yoghurt
Packed with tasty plant-powered ingredients, this vegan recipe is the perfect thing to cook any day of the week.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tin(s)
Chickpeas
10 grams
Vegetable Stock Paste
(Contains: Celery)
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten)
2 unit(s)
Medium Tomato
1 unit(s)
Lemon
80 grams
Natural Coconut Milk Yoghurt Alternative
171 grams
Ready to Eat Falafels
50 grams
Harissa Paste
(Contains: Sulphites)
50 grams
Baby Leaf Mix
1 unit(s)
Cucumber
(May contain traces of: Celery)
Not included in your delivery
240 milliliter(s)
Boiled Water for the Bulgur
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.
Drain and rinse the chickpeas in a sieve, then pat dry with kitchen paper.
Spread the chickpeas onto a baking tray. Drizzle with oil, season with salt and pepper. Toss to coat evenly.
Roast on the middle shelf of your oven until crispy, 16-18 mins. Gently shake to turn halfway through.
Pour the boiled water (2p: 240ml / 4p: 480ml) into a medium saucepan on high heat, then stir in the vegetable stock paste and bulgur wheat.
Bring back to the boil and simmer for 1 min. Put a lid on the pan and remove from the heat.
Leave to the side for 12-15 mins or until ready to serve.
While everything cooks, cut the tomatoes into 2cm chunks.
Trim the cucumber, halve lengthways, then thinly slice widthways. Juice the lemon.
In a small bowl, mix the coconut milk yoghurt with half the lemon juice.
Place the falafels onto a baking tray.
When the chickpeas have 5-8 mins remaining, roast the falafel on the top shelf, 5-8 mins.
Once the bulgur wheat has cooked, stir through the harissa paste.
Add the tomatoes, cucumber, roasted chickpeas, baby leaves and remaining lemon juice to the bulgur wheat, stirring to mix through.
Season with salt and pepper.
Share the bulgur salad between your bowls and top with the falafels.
To finish, drizzle over the lemon coconut yoghurt and garnish with the lemon wedges.
